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Rasgulla Recipe

Written By Angela Steffi on Tuesday, August 6, 2019 | 9:26:00 PM

Rasagulla is everyone's favorite sweet recipe a easy recipe with fabulous results. It involves making paneer(soft) by curdling milk and then cooking the paneer in a light sugar syrup to impart some sweetness and finally when they have doubled in size.

Please click here to watch Rasagulla recipe in Tamil - Madras Samayal.

Serving Size:   18 pieces
Prep Time   :   2 hrs
Cook Time  :   20 min

Quantity Ingredients for making Rasgulla 
8 cup  Full fat Milk (2 liter)
2 cup Sugar (400 g)
8 cup Water (2 liter)
3 tbsp Lemon juice
3 Cardamom

Cooking Method

Step 1) The base for Rasgulla is paneer, To make paneer boil the milk. Once the milk starts to boil switch off the heat and add the lemon juice to curdle the milk you can also vinegar

Step 2) Now the milk is fully curdled, stain it through a cheese cloth (dont throw away the whey,whey is very nutritious and can be added in many other dishes) Rinse it with cold water to remove the lemon flavor.

Step 3) Squeeze extra water and tie it up and hang it for 30 minutes to 1 hour.

Step 4) Before we start kneading the paneer heat water in a big wide pot and add sugar to it. Kepp it on medium - high and let the syrup boil.

Step 5) After 1 hour knead the paneer for minimum 10-12 minutes to get good soft smooth texture. If you dont knead the paneer then the rasgulla balls will breakdown while cooking ,so to prevent the balls from breaking and dissolving into syrup knead the paneer well until it starts holding shapes

Step 6) Once after kneading the dough for 10-12 minutes make it into small balls without any cracks, balls should be smooth on the outside.

Step 7) Now drop it into the boiling sugar syrup and let them cook for 5 min on high heat. Then turn the heat to medium and cook for another 10 minutes, balls will absorb the sugar syrup and will double the size. The rasgulla will be soft and very fluffy .Switch of the heat and allow it to cool.

Step 8) Let the rasgulla soak the syrup overnight or minimum of 6 hours.

Our delicious fibrous and soft rasagulla is ready, allow it to absorb all the taste and flavor from the syrup and serve cold:) Happy Cooking!!!

About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).


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